thermomix salted caramel eclairs

Salted Caramel Eclairs

No Ratings So Far
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12

My partner Jesse loves coffee and éclairs so I have developed a recipe for him that combines both and makes them into an irresistible afternoon tea treat. These salted caramel éclairs are just so good, they cannot be missed when you are planning your tea party. Personally, I think this is one of the nicest recipes from my book It's Teatime and I think you'll agree with me in that these salted caramel eclairs have maximum indulgence potential and so easy to make in your Thermomix. 

The eclairs are perfectly sized for an afternoon tea feast and make a superb addition to any sweet arrangement. My new book It’s Teatime is a true masterpiece. The ideal book for anyone who is looking to throw an unforgettable afternoon tea party at home or just make the most gorgeous looking bakes. 

From savoury bites to the most delectable cakes, this book is packed with inspiration for the ultimate treats. With 70 recipes, tips and tricks and a bit of history, you can use this Thermomix recipe book to make the ultimate afternoon tea. Find out more about this gorgeous new addition to my Thermomix recipe book collection. I could recommend using my brand new rose gold ceramic baking tray with this recipe and you’re definitely sorted. 

Ingredients

Eclair Mixture

  • 150 g water
  • 80 g unsalted butter in small cubes
  • 1 pinch sea salt
  • 10 g caster sugar
  • 120 g plain flour
  • 3 large eggs

Salted Caramel

  • 60 g maple syrup
  • 60 g caster sugar
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Filling and Decoration

  • 225 g icing sugar
  • 3 tsp instant coffee granules
  • 50-100 g water
  • 300 g heavy whipping cream
  • 12 coffee beans
  • 200 g dark chocolate in small chunks

Instructions

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large rectangular baking trays with greaseproof paper and set aside.
  2. To make the pastry, place the water, butter, salt and caster sugar in the mixing bowl. Melt 5 Min. / 100°C / Speed 1.
  3. Add the plain flour and mix 20Sec. / Speed 4. Remove the lid and leave to cool for  at least 10 minutes. The mixture needs to be around 37 degrees before adding the eggs. Then mix again 1.5 Min. / Speed 5 while slowly cracking the eggs through the hole in the mixing bowl lid. Mix again 30 Sec. / Speed 5.
  4. Transfer the mixture into a piping bag and cut off the bottom to make a small opening. Pipe 7cm long sausages on the prepared trays, leaving some space in between because they will expand in the oven.
  5. Bake in the oven for 20 minutes. Do not open the door during baking or the choux pastry can collapse. After 20 minutes, open the door and cut little slits in each éclair then bake again for a further 3 minutes.
  6. To make the salted caramel filling, start by preparing the salted caramel. Place the maple syrup, sugar, vanilla extract and salt in the mixing bowl. Cook 5 Min. / Varoma / Speed 2 / no measuring cup. Pour into a small bowl and leave to cool. Clean the mixing bowl.
  7. To make the icing, place the icing sugar, instant coffee granules and 50g water in the mixing bowl then combine 20 Sec. / Speed 3 until it resembles thick custard. You may have to add more water depending on the consistency. Transfer into a bowl and cover with cling film. Set aside. Clean the mixing bowl again.
  8. Once caramel is cool, insert the butterfly whisk and pour in the cream. Whisk on Speed 4 until stiff, watching carefully to avoid over-whipping (this could take anywhere from 20-45 seconds). Carefully fold in the cooled caramel with your spatula and transfer the mixture into a piping bag fitted with a star nozzle.
  9. Open each éclair and fill with some salted caramel cream, then close. Spread some of the icing on top and decorate with a coffee bean (optional).
  10. To melt the chocolate, place it in the mixing bowl. Chop 7 Sec. / Speed 9. Then melt 3 Min. / 37°C / Speed 1. Pour into a piping bag and cut off only the tip and quickly drizzle over the eclairs. Leave to set before serving. Serve chilled. Enjoy!
Nutrition Facts
Salted Caramel Eclairs
Amount Per Serving
Calories 396 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 90mg 30%
Sodium 37mg 2%
Potassium 183mg 5%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 31g
Protein 4g 8%
Vitamin A 12%
Vitamin C 0.2%
Calcium 4.3%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Sinead on April 12, 2017 at 3:55 pm

    Hi
    Can you suggest an alternative to the maple syrup? It’s not readily available where I live! Many thanks

    • admin admin on April 14, 2017 at 6:24 am

      You could use honey instead 🙂 x

  2. Martha on April 25, 2017 at 9:48 pm

    Can i store them and how long?

    • admin admin on May 2, 2017 at 11:28 am

      Hi Martha, they are best consumed immediately as they get soggy over time so if you do wish to store them, I would do it in the freezer. x

  3. Julian on May 20, 2017 at 7:33 pm

    I don’t understand how you can fold in the cooled caramel into the cream. Maybe put a video with the exact process?

    • admin admin on May 23, 2017 at 2:32 pm

      Hi Julian, I actually have a Facebook tutorial on this. 🙂 If you check out my Facebook page then you can see it under videos. Also, sometimes the mixture thickens too much, it is then best just to warm it up a little again. It depends on the type of maple syrup etc. you use x

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